43 Best Lemon Pound Cake delicious and handy!

Whether you are a college student just starting your very own culinary experiments or a skilled chef with many dinner celebrations under your belt, there is always something new to find out about cooking. We hope these Lemon Pound Cake recipe and tips can help you in your kitchen tonight, as well as get used to magnificent home-cooked meals.

Lemon Pound Cake (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet! Tart, sweet and filled with lemon flavor, you will adore this Cream Cheese Lemon Pound. The Best Lemon Pound Cake ever.

You need all-purpose flour.
Provide baking powder.
You need salt.
Use butter, softened at room temperature.
Use sugar, plus 1/3 cup.
You need eggs.
You need pure vanilla extract.
You need to prepare lemon juice, plus 1/3 cup sugar.

Short Tips:

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Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt..
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla..
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes..
Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved..
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper..
Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices..

Run a knife around the sides of the pan. Lemon Pound Cake is a variation on classic pound cake that is flavored with lemon. In this recipe we've replaced some of the butter with cream cheese which compliments the lemon flavor really well. This lemon pound cake is totally a Spring must-make, but it's also a great cake to make if you are willing warmer weather or just dreaming it! Or, currently, trying to hold on to warmer weather.

Every person wants to be a better chef. Everyone intends to trying out fun recipes. Finding the time and really feeling the inspiration to be creative in the kitchen can often position an obstacle though. We hope these Lemon Pound Cake recipe can bring the magic to your kitchen. Offer a couple of these concepts a shot tonight, your taste will certainly thanks!

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